Italian Eggplant Gnocchi Bake Recipes
EGGPLANT GNOCCHI (GNOCCHETTI DI MELANZANE)
Make and share this Eggplant Gnocchi (Gnocchetti Di Melanzane) recipe from Food.com.
Provided by Pinay0618
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut the eggplant in half lengthwise, score the flesh in a deep diagonal pattern, salt them, oil them, and bake them in a preheated 400 F oven for about 20 minutes. When they are cool enough to handle, scoop out the flesh with a spoon, crumble the mixture by hand, and heat it over a brisk flame in a non-stick pan to drive off excess moisture.
- While the eggplant is baking and cooking, boil the potatoes, skin them, and rice them. Make a mound of the cooked-down eggplant, riced potatoes and flour on your work surface, and work the egg into it, together with a pinch each of salt and pepper. Make gnocchi 3/4 of an inch long and half that in diameter, and set them aside on a lightly floured surface while you prepare the sauce (set a pot of water to heat while you're at it).
- Cut the zucchini into rounds, and sauté them in olive oil with the garlic, thyme and oregano. Cover and simmer the vegetables for 10 minutes; in the mean time the water should have come to a boil. Salt it and add the gnocchi, while adding the shrimp and fresh parsley to the zucchini. The gnocchi will rise to the surface as they become done; remove them with a slotted spoon and add them to the sauce. Check seasoning and cook the gnocchi for a few minutes in the sauce, shifting them about in the pan by shaking it as if you were turning an omelet. Serve, garnishing the dish with finely sliced grilled eggplant if you want.
Nutrition Facts : Calories 348.3, Fat 2.8, SaturatedFat 0.6, Cholesterol 121.4, Sodium 110.5, Carbohydrate 61, Fiber 9.2, Sugar 6.2, Protein 21.1
GNOCCHI WITH EGGPLANT AND MOZZARELLA
This stick-to-your ribs vegetarian dinner is a snap to make: Just hit the prepared pasta section of the grocery store for the gnocchi, roast some eggplant (do this step ahead, if you want), add marinara (store-bought is fine), and top with mozzarella.
Yield 6-8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil and set aside.
- Cube the eggplant and toss it with the olive oil until evenly coated and spread them evenly on the lined baking sheet. Sprinkle the tops with the salt. Roast in the oven for about 20 minutes. Then quickly remove the pan from the oven and push the eggplant around with a wooden spoon so the cubes turn over. Then return the pan to the oven and roast for another 20 minutes or until the eggplant is lightly browned and collapsed. Remove from the oven and allow to cool.
- Add the marinara sauce and roasted eggplant to a saucepan and warm over medium-low heat. You want the sauce to get heated through, but not boil or bubble.
- While the sauce is warming, make the gnocchi according to package directions and divide the cooked dumplings evenly amongst three or four bowls.
- Then add the cubed mozzarella to the sauce and stir for one minute so it gets tender but doesn't melt. Stir the sauce into the gnocchi and serve!
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